Vanilla Roasted Plum and Mascarpone Tart
A buttery pastry tart filled with luscious mascarpone cream and topped with vanilla-roasted plums simple, elegant, and bursting with seasonal flavour.
This vanilla roasted plum tart is one of those effortlessly impressive desserts that looks like it belongs in a patisserie window but is wonderfully simple to pull together. Sweet, jammy plums are roasted with vanilla until soft and glossy, then layered over a silky mascarpone filling and nestled into a crisp, buttery pastry base. It’s the perfect balance of tart fruit, creamy richness, and delicate sweetness—ideal for entertaining or a relaxed weekend bake when plums are at their peak. The best thing about this dessert is that the components can all be made in advance and then assembled when you are ready to serve.
Serving Suggestions
Serve slightly warm or at room temperature for the best flavour
Add a light dusting of icing sugar just before serving
Pair with a scoop of vanilla bean ice cream or a dollop of whipped cream
Drizzle with a little extra honey or maple syrup for added gloss and sweetness
Sprinkle with toasted almonds or pistachios for crunch
Serve alongside a glass of dessert wine or a late-harvest riesling
Add a few fresh thyme leaves or basil for a subtle herbal note
Perfect as a centrepiece dessert for long lunches or summer entertaining
Need
- 1/2 Batch Vanilla Bean Pastry ready to bake Recipe
- 2 Kilos plums, halved or sliced and pitted
- 1/4 Cup raw caster sugar BUY
- 69 Grams fresh lemon juice
- 2 Tablespoons vanilla bean paste BUY
- 1 vanilla bean split lengthwise BUY
- 500 Grams mascarpone
- 200 Grams Creme Fraiche (homemade) or sour cream Recipe
- 3 Tablespoons pure maple syrup
- French Vanilla Ice Cream to serve Recipe
Do
- 1
Prepare pastry shell as directed and blind bake up to 2 days in advance.
- 2
Preheat oven to 180℃ and line a ceramic baking dish with paper.
- 3
Prepare plums as directed and place into a large bowl with sugar, juice, 1 tbsp vanilla bean paste and the split vanilla bean. Toss gently to coat the plums with other ingredients. Allow to rest whilst oven heats.
- 4
Pour plums into the prepared baking dish and roast for 20-30 minutes until fragrant and soft, but still holding their shape. (This will vary slightly depending on the variety of plums used.)
- 5
Reserve the syrup from the plums and allow plums to cool completely. This also can be done up to 2 days in advance.
- 6
To prepare mascarpone cream, place mascarpone, the remaining vanilla bean paste and maple syrup into Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until holding stiff peaks. (Don’t over whip as it will separate.)
- 7
Fold in the sour cream by hand until well combined.
- 8
Spread the cold pastry shell with mascarpone mixture, top with the plums ensuring you have plenty of reserved syrup to drizzle over the top.
- 9
Dust with lavender icing sugar if you wish.
- 10
Serve immediately with ice cream if desired!
More
Lavender icing sugar is as easy to make as blending a few organic, dried lavender flowers with some raw sugar until powdery and fragrant.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
